Potato Chips

Ingredients

• 5 or 6 Large Potatoes
• Salt

Method

1. 1

   Peel and dry the potatoes thoroughly.

2. 2

   Cut into desired shapes and dry again.

3. 3

   Heat a good quantity of very hot fat, put chips into a frying basket, and plunge into the fat.

4. 4

   Fry until brown, drain on kitchen paper, pile on a dish, sprinkle with salt, and serve hot.

Nutrition per serving

As published

This recipe was extracted from The art of living in Australia (1893) by Philip E. Muskett, page 217. The excerpt below is the record exactly as published.

POTATO CHIPS. To fry potatoes successfully, two things must be carefully attended to. First of all dry the potatoes thoroughly, and then have very hot fat. Peel the potatoes and dry them in a cloth. Cut into any shape — slices, strips, quarters, &c. — and dry again. Have a good quantity of very hot fat ready, put the chips into a frying basket, and plunge into the fat. Fry quickly, and directly they are brown enough they are done. Throw them on to some kitchen paper to drain off the fat. Pile high on a dish, sprinkle with salt, and serve very hot. S62 THE ART OF LIVING IN AUSTRALIA. ITALIAN CABBAGE. 1 Cabbage 1 oz. Butter . 2d. . U. 2 oz. Dry Cheese 1 spoonful Flour Pepper and Salt '. '. '.Id. Total Cost— 4(;. Time— 15 Mir Boil the cabbage by directions given, strain away the water and press it very dry. Put the butter into a saucepan, and when it is dissolved, chop up the cabbage and put a layer at the bottom of the saucepan. Sprinkle over some grated cheese, pepper, and salt, then more cabbage and cheese, until all are used up. Simmer gently for fifteen minutes, slip it on to a hot dish, and serve. SAVOURY POTATOES. Id. ■Id. 5 or 6 Large Potatoes

Cook this with the app: pantry check, scaling, and the assistant.